Begin by combining **1/2 tsp salt** and **3/4 cup flour** in a bowl or pie pan. The pie pan is particularly handy for dipping the chicken, so it’s wise to use it. Set this flour mixture aside for later use.
Prepare for the breading process by placing the **panko breadcrumbs**, **flour**, and **milk** into separate bowls or pie/bread pans. This organization makes dipping the chicken seamless and efficient.
Take **3 large chicken breasts** and put them in a gallon-sized Ziploc bag. With a meat mallet, pound the chicken until it's flat. This helps it cook evenly and gives you those wide pieces we all love.
Once the chicken is flattened, remove it from the bag and slice each breast in half for easier handling.
Dip each piece of chicken into the flour, ensuring all sides are coated well. Place the coated chicken onto a small cookie sheet and pop it into the freezer for about 5 minutes. This step helps the coating stick better during frying.
Meanwhile, start cooking your **farfalle noodles** according to the package directions. This will ensure your pasta is ready to accompany the chicken.
In a skillet, add **6 tbsp olive oil** and heat it over medium heat. You want the oil hot enough to create that lovely sizzle when the chicken hits the pan.
After 5 minutes in the freezer, remove the chicken and dip each piece first into the **milk** and then into the **panko breadcrumbs**. Make sure each piece is well coated. Carefully add the chicken to the hot oil and fry each side for about 3 to 5 minutes, or until golden brown. If the oil level decreases, feel free to add more.
Once browned, reduce the heat and cover the pan, allowing the chicken to cook through for an additional 5 to 7 minutes. This ensures it’s cooked all the way without burning the bottom.
When the chicken is fully cooked, carefully remove it from the skillet and cover it with tin foil to keep warm.
In a small bowl, microwave **8 oz cream cheese** for about 30 seconds to soften it. Mix in **1 tsp Italian seasoning**, **1/4 tsp granulated garlic**, **1/2 tsp oregano**, **1/4 tsp salt**, and **1 tsp chicken bouillon granules** until well combined.
In the same skillet, melt **1 tbsp butter**. Then add **1 can of cream of chicken**, **1 cup chicken broth**, **1/2 cup milk**, and the seasoned cream cheese. Whisk over medium heat until the mixture starts to bubble. Allow it to cook for about 2 minutes.
Finally, pour the cooked noodles into the creamy sauce and mix until they are well coated. Cut your crispy chicken into strips and place them over the pasta and sauce. Enjoy your delicious meal!
